SPINACH BEEF BISCUIT BAKE

 This recipe was the runner-up in a 1999 TOH recipe contest.

2 tubes (7 1/2-oz each) refrigerated buttermilk biscuits

1 1/2 lbs ground beef*

1/2 cup finely chopped onion

2 large eggs

1 pkg (10-oz) frozen chopped spinach, thawed and squeezed dry

1 can (4-oz) mushroom stems and pieces, drained

4-oz crumbled feta or shredded Monterey Jack cheese

1/4 cup grated Parmesan cheese

1 1/2 tsp garlic powder

salt and pepper to suit your taste

1 to 2 tbsp butter, melted

Press and flatten biscuits onto the bottom and up the sides of a greased 11" X 7" X2" baking dish; set aside.

In a skillet over medium heat, cook beef and onion until meat is no longer pink; drain.

In a bowl, beat the eggs. Add the spinach and eggs, mixing well. Stir in the cheeses, garlic powder, salt, pepper and meat mixture; mix together well.

Spoon the mixture into the prepared crust. Drizzle with the butter.

Bake, uncovered, at 375 degrees for 25-30 minutes or until crust is lightly browned.

Yield: 6 servings

*Ground turkey or chicken may be substituted.